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Spicy Shrimp Noodle Soup

Spicy Shrimp Noodle Soup
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Yield

Serves 4

Filled with bold flavors, this Vietnamese-inspired soup is comforting and easy to make at home.

Ingredients

  • 3 cups unsalted beef stock (such as Swanson)
  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
  • 1 teaspoon fish sauce
  • 1 teaspoon lower-sodium soy sauce
  • 2 (3-inch) cinnamon sticks
  • 1 (8-ounce) bottle clam juice
  • 1 ounce dried shiitake mushroom caps, chopped
  • 1 (1-inch) piece peeled fresh ginger
  • 1 star anise
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces uncooked flat rice noodles
  • 1/2 cup fresh bean sprouts
  • 1/2 cup diagonally cut green onions
  • 1/4 cup fresh cilantro leaves
  • 12 small fresh basil leaves
  • 4 lime wedges

Nutrition Information

  • calories 287
  • fat 2.1 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.8 g
  • protein 26.7 g
  • carbohydrate 40.3 g
  • fiber 4 g
  • cholesterol 174 mg
  • iron 11.1 mg
  • sodium 537 mg
  • calcium 96 mg

How to Make It

  1. Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.